Indian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 chicken thighs, bone and skin removedl large onion, chopped4 cloves garlic, chopped1 slice fresh ginger root, chopped1 T. olive oilSpices: * Cumin (ground), 2 tsp * Turmeric, ground, 1 tsp * Salt, 1 tsp * Pepper, black, 1 tsp * Cardamom, ground, .1/2 tsp * Cinnamon, ground, 1 tsp * Cloves, ground, 1/4 tsp * Bay leaves, 2 * Nutmeg, ground, 1/4 tsp1 14.5 oz. can whole peeled tomatoes, crushed
Place onion, garlic, and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat. Add the onion paste and saute for about 10 minutes, stirring continuously.
Add the spices to the paste and stir until mixed, about 2 minutes (the paste and spices will be very dry; don't worry about this). Place chicken thighs in skillet and stir them around with the spice mixtures.
Continue to saute chicken for 4 minutes, then add the canned tomatoes with the liquid. Stir everything together, cover, and reduce heat to low. Simmer for 1-1/2 to 2 hours, or until the chicken is very tender and the oil separates from the liquid.
Number of Servings: 6
Recipe submitted by SparkPeople user MICKI3313.
Add the spices to the paste and stir until mixed, about 2 minutes (the paste and spices will be very dry; don't worry about this). Place chicken thighs in skillet and stir them around with the spice mixtures.
Continue to saute chicken for 4 minutes, then add the canned tomatoes with the liquid. Stir everything together, cover, and reduce heat to low. Simmer for 1-1/2 to 2 hours, or until the chicken is very tender and the oil separates from the liquid.
Number of Servings: 6
Recipe submitted by SparkPeople user MICKI3313.
Nutritional Info Amount Per Serving
- Calories: 138.2
- Total Fat: 5.1 g
- Cholesterol: 57.3 mg
- Sodium: 648.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Protein: 15.3 g
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